Snowy Day Beef Stew with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty beef stew with tender root vegetables and a rich, savory broth, made for cold, snowy days. This french-inspired one pot ready in about 160 minutes pairs cubed beef chuck, medium peeled and diced carrots, medium peeled and diced parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 130 min Serves 6 French cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 2 lbs beef chuck cubes dry with paper towels. Season generously with salt and black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides (about 3-4 minutes per side), then set aside.
  3. Step 3: Add diced yellow onion to the pot and cook for 3 minutes until softened. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Add 2 tbsp tomato paste and cook for 1 minute, stirring constantly to prevent burning.
  5. Step 5: Sprinkle 2 tbsp all-purpose flour over the mixture and stir for 1 minute to create a roux.
  6. Step 6: Return beef to the pot. Add 4 cups beef broth, 1 tsp dried thyme, 2 bay leaves, 4 diced carrots, 2 diced parsnips, and 3 diced potatoes.
  7. Step 7: Bring to a gentle simmer, then cover and reduce heat to low. Cook for 2 hours, stirring occasionally, until beef is fork-tender.
  8. Step 8: Remove bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Step 9: Simmer uncovered for 10 minutes to thicken slightly before serving.

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Frequently asked questions

How long does Snowy Day Beef Stew with Root Vegetables take to make?

Total time is about 160 minutes (30 min prep + 130 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Snowy Day Beef Stew with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed beef chuck from drying out.

Can I substitute ingredients in Snowy Day Beef Stew with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Snowy Day Beef Stew with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Snowy Day Beef Stew with Root Vegetables?

French one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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